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Citrus reticulate automatic half dividing method and device

A technology for splitting and citrus, which is applied in the field of automatic splitting methods and devices for citrus, and achieves the effects of speeding up progress, improving efficiency and high efficiency

Active Publication Date: 2017-02-01
YICHANG HAITONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide an automatic citrus splitting method and device, and an automatic citrus splitting process and device, which can realize efficient and high-quality splitting of citrus materials, not only saving labor input, but also It can ensure the integrity of citrus and avoid the situation that the citrus petals are damaged and cannot meet customer requirements

Method used

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  • Citrus reticulate automatic half dividing method and device
  • Citrus reticulate automatic half dividing method and device

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Embodiment 1

[0031] The invention relates to an automatic citrus splitting method, which uses manual peeling to peel off the outer skin of the citrus after pre-blanching, and then uses machinery to automatically split the citrus after performing enzyme treatment in a vacuum pot.

[0032] In a preferred scheme, specifically, the following steps are included:

[0033] 1) Concentrate the citrus in a blanching pot, then inject hot water for blanching, the blanching temperature is controlled at 80°C, and the blanching time is 40s;

[0034] 2) Manually peel the citrus after the blanching process is taken out;

[0035] 3) Prepare the enzymatic hydrolysis solution in a vacuum pot. The enzymatic hydrolysis solution is prepared according to the cellulase concentration of 0.15% and the pectinase concentration of 0.45%, and the pH value of the enzymatic hydrolysis solution is adjusted to 4.2 by citric acid;

[0036] 4) Heat the vacuum pot to heat up the enzymatic solution;

[0037] 5) Put the peeled...

Embodiment 2

[0041] 1) Put the citrus in a blanching pot, then inject hot water for blanching, the blanching temperature is controlled at 85°C, and the blanching time is 35s;

[0042] 2) Manually peel the citrus after the blanching process is taken out;

[0043] 3) Prepare the enzymatic hydrolysis solution in a vacuum pot. The enzymatic hydrolysis solution is prepared according to the cellulase concentration of 0.20% and the pectinase concentration of 0.35%, and the pH value of the enzymatic hydrolysis solution is adjusted to 4.3 by citric acid;

[0044] 4) Heat the vacuum pot to heat up the enzymatic solution;

[0045] 5) Put the peeled citrus ball material in step 2) into the vacuum pot in proportion, and mix the citrus ball material and the enzyme solution in a ratio of 1.5:1;

[0046] 6) Turn off the vacuum pot and start the vacuum pump, adjust the vacuum degree to 0.08 Mpa and continue for 5 minutes, break the vacuum to reduce the vacuum degree to 0, wait for 2 minutes and then adjus...

Embodiment 3

[0049] 1) Concentrate the citrus in a blanching pot, then inject hot water for blanching, the blanching temperature is controlled at 90°C, and the blanching time is 30s;

[0050] 2) Manually peel the citrus after the blanching process is taken out;

[0051] 3) Prepare the enzymatic hydrolysis solution in a vacuum pot. The enzymatic hydrolysis solution is prepared according to the cellulase concentration of 0.25% and the pectinase concentration of 0.4%, and the pH value of the enzymatic hydrolysis solution is adjusted to 4.5 by citric acid;

[0052] 4) Heat the vacuum pot to heat up the enzymatic solution;

[0053] 5) Put the peeled citrus ball material in step 2) into the vacuum pot in proportion, and mix the citrus ball material and the enzyme solution in a ratio of 1.5:1;

[0054]6) Turn off the vacuum pot and start the vacuum pump, adjust the vacuum degree to 0.08 Mpa and continue for 5 minutes, break the vacuum to reduce the vacuum degree to 0, wait for 2 minutes and then...

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Abstract

The present invention discloses a citrus reticulate automatic half dividing method and a device. Before a blanching is conducted in advance, an artificial peeling is used to peel outer skin of the citrus reticulate, then the peeled citrus reticulate is put into a vacuum pot to conduct an enzyme treatment, and then the enzyme treated citrus reticulate is subjected to the automatic citrus reticulate half dividing using machines. The citrus reticulate automatic half dividing device comprises a half dividing tank, an eccentric rotation mechanism is arranged in the half dividing tank, a water box is arranged above the eccentric rotation mechanism, a baffle plate is arranged on the eccentric rotation mechanism, a plurality of half dividing holes are distributed on the baffle plate, a side edge baffle plate is arranged at the outer edge of the baffle plate, high pressure water pipes are arranged on the water box, and one ends of the high pressure water pipes are connected with the water box and the other ends are inserted into the half dividing holes. By adopting the above structure, the citrus reticulate automatic half dividing device can realize an automatic citrus reticulate half dividing operation, saves the artificial cost investment, and is more efficient than the artificial half dividing. On the basis of improving the efficiency, the method utilizes enzymatic hydrolysate to conduct an enzymolysis of the citrus peels, reduces the viscosity between the citrus reticulate halves, reduces the enzymolysis reaction time compared with the traditional enzymatic method of total fruit peeling, and accelerates the progresses of the entire half dividing operation.

Description

technical field [0001] The invention relates to the field of canned citrus production equipment, in particular to an automatic citrus splitting method and device. Background technique [0002] Citrus is an important bulk agricultural product resource in China. The planting area and annual fruit output rank first in the world, and it plays an important role in the field of agricultural economy. In recent years, as the country has paid more attention to the citrus industry, the variety and output of citrus deep-processing products have continued to increase. The types of processed products cover many traditional citrus deep-processing products such as fruit juice, fruit vinegar, fruit wine, canned orange petals, and oranges. Among them, canned orange petals, as the leading product, has accounted for about 50% of all processed citrus production, and has also become an important export product in China's citrus deep processing industry, and has certain competitiveness in the in...

Claims

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Application Information

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IPC IPC(8): A23N15/06
CPCA23N15/06
Inventor 王央苗国维华姜晓文陈引达
Owner YICHANG HAITONG FOOD
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